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Mini Brochettes with Spicy Thai Dip

Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party

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Mini Brochettes with Spicy Thai Dip

Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 6,038 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

Mini Brochettes with Spicy Thai Dip

Makes 24

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Clove + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Coriander + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,505 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Coriander + tomatotop 1% of all pairs
    Aroma overlapmoderate
    Mentioned together3,967 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Garlic + tomatotop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Coriander + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together6,474 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (coriander, pork, garlic, clove, ginger, tomato, cream):

  1. Limebetter flavor fit
  2. Avocadobetter flavor fit
  3. Lemonabout as good a flavor fit
  4. Coconutthe original

Fit is the average pairing score against coriander, pork, garlic, clove, ginger, tomato, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).